Pumpkin chocolate chip pancakes, coconut gingerbread whip

Coconut clouds of gingerbread spice on perfect pumpkin pancakes for a cozy fall breakfast. Heaven.

I used butternut squash, or butternut pumpkin - depending on where you live, for the pumpkin puree. You can use canned pumpkin puree or make it — I have a video up on Tiktok on how to make pumpkin puree if you are curious and up for it. It’s super easy.

Ingredients:

Makes 15 small pancakes

Pumpkin pancakes:

Butter, for cooking

Chocolate chips

Dry ingredients:

250g all-purpose flour

2 tsp baking powder

1 tsp ground cinnamon

1/2 tsp ground cardamom

1/2 tsp ground cloves

1 tsp baking soda

pinch of salt

Wet ingredients:

285g pumpkin puree

1 egg

45 ml butter, browned

400ml buttermilk

65g brown sugar

Coconut gingerbread whip:

1 can of coconut cream, refrigerated overnight (!!)

1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/8 tsp ground cloves

1/8 tsp ground allspice

pinch of ground nutmeg

pinch of ground cardamom

Infused maple syrup:

2 cinnamon sticks

4 cloves

1/3 cup maple syrup

Method:

*One day before* place the can of coconut cream in the fridge. This is important — otherwise it won’t turn into a whipped cream.

In a small saucepan, combine all ingredients for infused maple syrup and simmer on low heat for about 5 minutes. Turn off the heat and leave to infuse while the rest comes together.

To make the coconut gingerbread whip, open the cold can of coconut cream from the fridge and spoon out the hardened cream into a bowl, leaving behind the water-y liquid in the can. Add all the spices and whip over medium speed until peaks form. It’s best if you can use a cold bowl that has been in the fridge for 20 minutes beforehand.

For the pancakes, brown 45g of butter in a small saucepan over medium heat until it turns light golden brown. Remove from heat and let cool completely.

Combine dry ingredients in a mixing bowl.

Blend all wet ingredients until smooth in a blender.

Combine wet and dry ingredients with a spatula until there are no flour clumps remaining, careful not to overmix.

Heat a non-stick pan over medium heat and grease with butter. Add 1 tbsp of batter into the pan, sprinkle in chocolate chips then top with another 1 tbsp of batter to close the chocolate chips in like a blanket of batter. Cook on one side until holes appear then flip and cook for another 2-ish minutes. Keep warm whilst preparing the remaining pancakes.

To serve, stack pancakes on a plate and drizzle over infused maple syrup (discarding the cinnamon sticks and cloves) then a couple of spoonfuls of gingerbread whip. Dust with extra cinnamon and dig in!